| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Uncooked orzo |
| 2 | tb | Vegetable oil |
| 3 | c | Chicken broth |
| 2 | tb | Thinly sliced fresh basil |
| 1 | sm | Red bell pepper; chopped |
| 3 | Green onions; sliced | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Grated parmesan cheese 4 medium tomatoes |
INSTRUCTIONS
Saute orzo in hot oil in a large skillet over medium-high heat until golden (about 5 minutes). Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until orzo is tender and liquid is absorbed. Stir in basil and next 4 ingredients. Cover and chill. Stir Parmesan cheese into orzo mixture. Cut tomatoes to resemble petals, cutting to, but not through bottoms. Spoon orzo mixture into tomatoes. Makes 4 servings. Notes: Browning orzo, a tiny rice-shaped pasta, gives a nutty, crunchy texture to this dish. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@aol.com> on Jan 27, 1998
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